Yield: 5 Cups | Preparation Time: 20 minutes | Start to finish: 35 minutes
This is a great dish for summer BBQ’s with no worries about the mayo going bad.
2 Cups Vegetable Spiral Pasta or Your Favorite Pasta, boiled as directed on package
1/4 Cup Cucumbers, peeled and diced
1/4 Cup Radishes, diced
1/4 Cup Black Olives, drained and sliced
1/4 Cup Green Olives With Pimento, drained and sliced
1/4 Cup Red Pepper, diced
1/4 Cup Red Onion, diced
2 Each Large Basil Leaves, Fresh, chopped
1 Tablespoon Oregano, Fresh, chopped
1 Tablespoon Parsley, Fresh, chopped
1 Clove Garlic, minced
2 Teaspoons Grated Parmesan Cheese
1/4 Cup Mozzarella Cheese, Part Skim Milk, diced
1/4 Cup Cherry Tomatoes, sliced
1 Each Kamato, juice, and seeds removed and diced
1/4 Cup Fresh Herbs Olive Oil* (see Recipe)
1/4 Cup Distilled Vinegar
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Real Bacon Bits or 3 Slices Bacon, Drained on Paper Towel Then Crumbled
Mix all ingredients in a large bowl. Toss and refrigerate 2 hours.
Add 1 1/2 cups of diced pre-cooked cocktail shrimp and make this a great seafood addition for any occasion. Optional, if using shrimp, use real bacon – 3 slices drained on paper towel and crumbled.
Notes: The kumato is unique in both colour and taste. Kumatoes, ranging in appearance from rich brown to deep red, taste different to normal tomatoes, with a distinctly intense, crisp taste which relies on contrasting sweet and sour notes. The green appearance of some kumatoes may lead you to believe they are not ripe. However, unlike normal tomatoes, kumatoes can be enjoyed at any colour stage, with each evoking a unique taste sensation.
Serving Ideas: This is a great dish for summer BBQ’s. No worrying about the mayo going bad.